Usually I make lasagna bolognese with bechamel, but am in a bit of a time crunch and decided to go with ricotta instead. I folded in roughly equal parts by volume grated parmigiano reggiano and grated pecorino romano into the ricotta. Some online sources state that egg(s) are required, otherwise the ricotta will become runny; others say there is no difference. Given the amount of dry cheese that went into the mixture, will there be any problems with runniness? Thank you so much for your insights!
Because "runniness" in a casserole is the product of moisture and nothing else, as long as you've drained the lasagna noodles well I don't see any reason to add eggs to your dish. If you cheeses were very oily I might take another stand. Just as insurance, if you're still worried, drain the ricotta well before introducing it to the mix. You don't want a runny lasagna but one that's dry enough to such the spit out of the mouth of the diner isn't going to be a winner either.
I use egg in my ricotta mixture, along with herbs, grated parm reggiano, and a clove of garlic ground to a paste. The egg, to me, adds a rich smoothness and mousse-like body to the mix. I don't end up with a dryness mentioned in other posts. Maybe different kinds of ricotta?
You may want to drain the ricotta before mixing, that releases some of the liquid. That helps too, if you have the time. (I use a coffee filter fitted inside a strainer.)
Use eggs in the ricotta; plenty of basil and don't worry about it becoming too "wet."
The amount of moisture in the sauce is what you need to be mindful of if you're worried about soupy lasagna.
And next time you have the time, use the Bechamel *and* Ricotta. It's divine. (We like lasagna with a good proportion of "white" layers to everything else).